I am back in the kitchen and I hope that everyone had a great Christmas filled with tasty food!

The week in between Christmas and New Years can be a bit hectic and I wanted to try to simplify things by making some meals ahead of time. I like to have quiches for breakfast and one of the reasons is that there is generally a lot of leftovers and they reheat well for quick and easy breakfasts during the week. This recipe will make enough for a few breakfasts for one or two people and it can be doubled for larger families. Another thing that I like about quiches is the near limitless possibilities for different flavour combinations. This apple and cheddar quiche was inspired by the flavours in the apple and cheddar tart that I recently made and enjoyed!
I started out by simmering chunks of apple in cider until they just turned tender and I did this because I knew that apple would not cook enough in the quiche to get tender and nobody wants to bite into a hard piece of apple when eating a quiche. Next I added a strong cheddar to finish off the primary flavours in the quiche. Since the rosemary went well in the tart I added some to the quiche as well and I figured that a bit of salty bacon would also be a hit. To keep things simple, I went with a pre-made frozen phyllo dough crust.

I have to say that the apple and cheddar flavour combination with rosemary works very well in quiche form! I was particularly happy with the way that the phyllo dough crust worked out. Even though it was full of an egg mixture, the phyllo still got crispy and it allowed for a 'deep dish' style of quiche that was really nice. I served the apple and cheddar quiche along with an arugula salad with walnuts, feta and a simple lemon and oil vinaigrette.

Apple and Cheddar Quiche

Servings: 6

ingredients

2 large apples (cored and cut into bite sized chunks)

1 cup apple cider

4 strips bacon (cut into 1 inch pieces)

6 sheets phyllo (thawed as directed on package)

1/4 cup olive oil

1/2 teaspoon rosemary (chopped)

1 cup strong cheddar (grated)

4 eggs (lightly beaten)

1 cup half and half

directions

Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside.

Simmer the remaining cider to reduce to about 2 tablespoons.

Meanwhile, cook the bacon in a pan and set aside.

Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top.

Toss the apple slices in the reduced cider and spread them out over the bottom of the pan.

Sprinkle the bacon, rosemary and cheddar cheese on top of the apples.

Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides.

Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.

I am here for the first time, i was curious... I never made a quiche with apples and cheese (pears and cheese yes, but apples...) Maybe because I don't use much cheddar... but yes, it should go well with apples.

I cannot imagine the taste, I like to try and at the same time I am a bit scared :-)

Filo always works very well on Quiches and is a wonderful time safer using the store bought one.I made your pear and Gorgonzola Quiche recently and it was sooo good. I am sure this is another winner. Thanks!

This is almost too beautiful to eat. I also wanted to let you know I made your pistachio and dried cranberry cookies you posted a while ago for Christmas and they were fantastic! They will be going into my cookie rotation. Hope you had a great holiday:)

Mmmmm, this looks fantastic! I love the idea of using phyllo for the crust...so pretty! And I love the idea of apples+cheddar in a quiche - I love the combo of those two ingredients, but never thought of doing them in a quiche like this, great idea! :)

I LOVE the use of phyllo for the crust. Oftentimes I find quiches a little too rich because of the buttery crust. Phyllo is a great option because its rich, but the crispy layers make it much much lighter.

I was just sitting her brainstorming quiche ideas and thinking, wouldn't apple, bacon and cheddar be good? We do an apple, bacon, cheddar pizza with red onion mayo for the base, so it seemed like it might work. Yay for Google for bringing me here. :) I'm going to try your recipe today.

So I made this tonight but with 2 little changes; I added shallots and just sautéed both them and the apples in butter (rather than the cider you had used, since I didn't have any). Delicious, thank you!

First of all, HUGE fan! Love your stuff!We have a little cafe, so I make quiche almost every day. Have never used phyllo for the cost issue or apples! Curious as to what apple you would recommend? We use Granny Smith on our Turkeu Bacon Apple Panini and it works really well. Wondering if a sweeter apple would compliment the cheddar & egg better? Thank you!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.